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Spanish Omelet Sandwiches
© Simon Watson

Spanish Omelet Sandwiches

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If you prefer, you can keep the ham in long strips to ribbon the omelet. Rubbing the cut bread with tomato, as the Spaniards do, adds great flavor.

  1. 8 large eggs, lightly beaten
  2. 4 ounces thinly sliced Serrano ham or prosciutto, finely chopped
  3. Salt and freshly ground pepper
  4. 3 tablespoons extra-virgin olive oil, plus more if necessary
  5. 4 long Italian rolls, halved, or 1 large baguette, cut into four pieces and each halved lengthwise
  6. 1 large tomato, halved
  1. In a medium bowl, beat the eggs with the ham. Season with salt and plenty of pepper. In a large nonstick skillet, heat 3 tablespoons of oil over high heat until shimmering. Pour in the egg mixture, evenly distributing the ham. Using a spatula, lift the cooked edges, tilting the pan so the uncooked eggs seep underneath. If the omelet sticks, drizzle a little more oil around the edge. Lower the heat to moderate and cook until the omelet is golden on the bottom and the top is almost completely set, 2 to 3 minutes. Fold the omelet in thirds and slide it onto a platter.
  2. Rub the cut sides of the rolls with the cut sides of the tomato. Cut the omelet into quarters and tuck it into the 4 rolls. Serve warm or at room temperature.
Make Ahead The sandwiches can be kept at room temperature for 4 hours.